Tindora squash

[MaryIsobel]

Wasn't sure where to post this. I don't need identification - the tag says what it is. They are so cute - the biggest ones were about 2" long. I've searched a few recipes online but just curious if anyone has a tried and true for tindora squash?

[Maison Rustique]

I've never heard of them. They look like the little cocktail cukes you can get. I love little veggies but highly suspect I would not find these in my area.

 

[blue_dolphin]

I've seen them at the local Indian grocery and at larger farmers markets, usually labeled Ivy Gourd or Tendli but haven’t tried them. 
 

[anzu]

Those are overripe. They should be completely green rather than showing traces of yellow, and the skin should be unwrinkled.

 

I usually cut into wedges: 4 or 8 pieces depending on size, then fry some garlic, maybe asafoetida,salt, then coriander powder, turmeric, fry the spice briefly to bring out their aromas, then add the tindora wedges, mix, add a bit less than a cup of water, then cover and let boil, stirring occasionally, till the tindora are cooked through and the liquid has reduced to a thick sauce clinging to them. Takes about ten minutes.

[MaryIsobel]

4 hours ago, anzu said:

Those are overripe. They should be completely green rather than showing traces of yellow, and the skin should be unwrinkled.

 

I usually cut into wedges: 4 or 8 pieces depending on size, then fry some garlic, maybe asafoetida,salt, then coriander powder, turmeric, fry the spice briefly to bring out their aromas, then add the tindora wedges, mix, add a bit less than a cup of water, then cover and let boil, stirring occasionally, till the tindora are cooked through and the liquid has reduced to a thick sauce clinging to them. Takes about ten minutes.

Thanks for the info on the ripeness. I did wonder if they were past their prime. I’ll try some if I see some that look as you described.